Penne with Asparagus
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, reen
- 250 g asparaus, white
- 250 g carrot (s)
- 400 g penne
- 2 tablespoon pine nuts or flaked almonds or sunflower seeds
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 clove garlic
- 1 bunch chives
- salt and pepper
- sugar
- Salt water
Print Recipe
Pin Recipe Instructions
- Wash the green asparagus, peel if necessary, peel the white asparagus. Cut both varieties diagonally into bite-sized pieces. Peel the carrots and cut into thin sticks.
- Boil the asparagus in lightly salted water with a pinch of sugar for 2 minutes - remove and drain. Cook the pasta in salted water according to the instructions on the packet and drain.
- Meanwhile, heat the oil in a pan, reduce the heat and add butter. Sweat the carrots in it for 5 minutes. Add the garlic and asparagus and continue cooking. Then add the penne and season with salt and pepper.
- Add the pine nuts and chopped chives before serving.
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